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Archive for November, 2005

Brownies. Cheesecake. Icing.

I had some of this for breakfast the other day.
k

1 (21.5 or 23.6 oz) package fudge brownie mix
1 (8 oz) package cream cheese, softened
2 T butter, softened
1 T cornstarch
1 (14 oz) can sweetened condensed milk
1 egg
2 tsp vanilla

chocolate icing, if desired

1. Preheat oven to 350 degrees F. Prepare brownie mix as package directs. Spread into well-greased 13×9 inch baking pan.

2. In large mixing bowl, beat cream cheese, butter and cornstarch until fluffy.

3. Gradually beat in condensed milk. Add egg and vanilla; beat until smooth. Pour cheesecake mixture evenly over brownie batter.

4. Bake 40-45 min or until top is lightly browned. Cool. Spread with frosting or sprinkle with orange peel, if desired. Cut into bars. Store covered in refrigerator. Also freezes well.

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Yummy crab dip

This is a super easy appy.
k

12 oz (1 1/2 blocks) cream cheese
2 T worschestershire sauce
2 T lemon juice
2 T finely chopped onion

Mix above ingredients well, and spread on a dish.

Top with Heinz chili sauce, or seafood cocktail sauce.

On top of that, sprinkle 1/4 – 1/2 pound (or can) of crab or shrimp.

Sprinkle with lemon juice and parsley.

Serve with crackers.

Try not to eat all at once.

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Toffee Crunch Chocolate Bars

BASE:

1 1/2 cups flour
3/4 cup packed brown sugar
3/4 cup butter

TOPPING:

1 can sweetened condensed milk
2 Tbsp butter
1 1/2 cup semi-sweet or milk chocolate chips
1 pkg (200g) Chipits Skor Toffee Bits

DIRECTIONS:

1. Preheat oven to 350. Grease a 13″ x 9″ pan.

2. Base: combine flour and brown sugar. Cut in butter until mixture is crumbly. Press evenly in pan. Bake for 15-20 minutes, or until golden brown.

3. Topping: Heat sweetened condensed milk & butter in heavy saucepan over medium-low heat, stirring constantly, for 5-10 minutes, or until thickened. Spread over baked base. Bake 12-15 minutes longer, or until golden.

4. Sprinkle chocolate chips evenly on top. Return to oven for 2-3 minutes, or until chocolate is soft & shiny. Remove from oven. Spread chocolate evenly. Sprinkle Skor bits on top, pressing lightly into chocolate.

Chill to set chocolate before cutting into bars. Enjoy!

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FUDGE

This came from Mel’s friend Pam, who used to manage a Rocky Mountain Chocolate Factory.

INGREDIENTS:

1 pkg semi-sweet chocolate (2 cups)
1 pkg milk chocolate (2 cups)
1 jar marshmallow cream (it’s in the junk food isle)
1 can evaporated milk
4 1/2 cups sugar
2 Tbsp margarine
1 pinch salt

DIRECTIONS:

Put milk, sugar, margarine & salt in a large saucepan. Bring to a boil. Stir constantly for 5 minutes.

Pour over chocolate chips in a large bowl & mix well.

Place on wax paper in an 8 x 11 pan.

SOOOOO rich!

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Shortbread Caramel Squares

Let the Christmas baking begin!!!!

Shortbread. Caramel. Chocolate.

Courtesy of my Grandma.
k

Shortbread
1/2 cup plus 2 T butter
1/4 cup sugar
1 1/4 cup flour

Cream together, press into 8 inch pan, and bake at 350 degrees farenheit for about 20 min or until golden. Let cool a bit.

Caramel
1/2 cup butter
2 T corn syrup
1/2 cup brown sugar
1/2 cup sweet and condensed milk

Mix in a saucepan and bring to a boil. Let boil for 5 min, stirring constantly.
Pour overtop shortbread. Let cool before putting topping on.

Topping — melt 2/3 cup chocolate chips, and spread on top.

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I bought a Nestle cookbook, and I’ve made this recipe two times in a row, upon Matthew’s request.

INGREDIENTS
Brownie:
1 2/3 cups sugar
1/2 cup butter or margarine
2 Tbsp water
2 bars (2 ounces each) Unsweetened baking chocolate, broken into pieces
2 eggs
1 1/2 tsp vanilla
1 1/3 cups flour
1/4 tsp salt
Peanut Butter topping:
1/2 cup peanut butter
3 Tbsp sugar
2 Tbsp milk

DIRECTIONS:

Heat sugar, butter & water in medium saucepan, just to boiling, stirring constantly.
Remove from heat.
Add baking chocolate, stirring until melted.
Transfer to mixing bowl.

Stir in eggs, one at a time, beating well after each addition.
Stir in vanilla.
Gradually stir in flour, baking soda & salt.
Pour into greased 9×13 baking pan.

Combine peanut butter topping ingredients in medium microwave-safe bowl.
Microwave on HIGH for 45 seconds.
Stir until smooth.
Spoon over top of chocolate batter, swirl with a spoon.

Bake in preheated oven at 350 for 20-25 minutes.
Cool completely in pan on wire rack.

Yummy!

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